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Creamy White Sauce Chicken Lasagna

Creamy White Sauce Chicken Lasagna: A Cozy Family Favorite

This Creamy White Sauce Chicken Lasagna is a delightful dish for family dinners, featuring layers of noodles, chicken, and a rich spinach béchamel sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Cooked al dente
  • 3 cups Rotisserie Chicken Shredded
  • 2 tbsp Olive Oil Or any neutral oil
For the Spinach Béchamel Sauce
  • 4 tbsp Unsalted Butter Can be replaced with margarine
  • 1/4 cup All-Purpose Flour Consider a gluten-free blend
  • 2 cups Chicken Broth Low-sodium or homemade for health
  • 1 cup Half and Half Can substitute with heavy cream and milk
  • 4 cups Fresh Spinach Or frozen spinach if needed
  • 1 tbsp Sea Salt Adjust to taste
  • 1 tsp Black Pepper Freshly ground for best flavor
  • 3 cloves Garlic Minced
For the Ricotta Filling
  • 15 oz Ricotta Cheese Essential for creaminess
  • 1 large Egg Or one flax egg for vegan
  • 1/4 cup Parsley Or omit if unavailable
  • 1/2 cup Parmesan Cheese Nutritional yeast can replace
  • 2 cups Mozzarella Cheese Reserve one cup for topping

Equipment

  • 9x13-inch casserole dish
  • Large saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Prep the Noodles and Chicken: Preheat your oven to 375°F (190°C). Cook the lasagna noodles in salted boiling water until al dente, about 8-10 minutes. Drain and let cool, shredding the rotisserie chicken in the meantime.
  2. Make the Spinach Béchamel: In a large saucepan over medium heat, add olive oil and sauté chopped onions for 5 minutes. Add butter and whisk in flour until golden. Gradually add broth and half-and-half while whisking until smooth. Simmer for 5-7 minutes, then stir in garlic and spinach.
  3. Mix the Ricotta Filling: In a mixing bowl, combine ricotta, egg, half of the mozzarella, parmesan, and parsley. Mix until smooth and creamy.
  4. Assemble the Lasagna: In a casserole dish, ladle béchamel to cover the bottom. Layer noodles, half of the ricotta, chicken, and béchamel. Repeat these layers, finishing with noodles and béchamel. Top with reserved mozzarella.
  5. Bake: Cover the lasagna with foil and bake for 45 minutes. Remove foil and broil for an additional 2-3 minutes until cheese is golden and bubbly.
  6. Rest Before Serving: Let the lasagna rest for about 10 minutes before serving to allow layers to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Let the lasagna rest for about 10 minutes after baking for better slicing and structure.

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